My kid called these “pumpkin brownie cookies,” but they’re really pumpkin chocolate chip bars that have a little bit of a pumpkin blondie vibe. Soft, cookie-like squares that slice clean for lunchbox treats and fly off any fall potluck table.
Why We Love Pumpkin Chocolate Chip Bars
- Great Fall Or Anytime Treat Worth Sharing – These bars are perfect for a crowd, with the pan making plenty to share. The pumpkin flavor is perfect for fall, Thanksgiving, to share at a potluck, or any other time you want a pumpkin treat that feels special.
- Deliciously Moist Yet Firm Bar – This recipe controls the moisture level in the pumpkin with the draining that gives you a delicious end result that’s moist and gooey get still firm enough to be a delicious cookie bar.
- Balanced Sweetness – The mixtures of sugar and the amount of chocolate chips in these bars was carefully tested to make a bar that pulls forward the pumpkin spice flavor with just enough sweetness.
Ingredients For Pumpkin Chocolate Chip Bars
- pumpkin puree canned, plain not pumpkin pie filling or the bars will be too sweet.
- butter – unsalted, softened
- brown sugar
- white sugar
- vanilla extract
- flour – all purpose flour
- pumpkin pie spice
- cinnamon
- nutmeg
- salt
- semi sweet chocolate chips plus a little extra to sprinkle on the top, this gives these bars a bakery style look!
These pumpkin chocolate chip bars are naturally egg free, with the moisture coming from the pumpkin.
How To Make Pumpkin Chocolate Chip Bars
- Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper. Crumple the parchment paper or clip the corners to help keep it in place in the pan for filling the pan.
- Line a dinner plate with 6-8 layers of paper towels and spread pumpkin puree to remove excess moisture from the pumpkin. Place to the side.
Do I Have To Drain The Pumpkin Puree?
The amount of moisture in pumpkin puree can vary a lot, and draining on paper towels can help make sure your bars turn out just right. Too much moisture can make these cookie bars cakey.
If you prefer not to use paper towels you can cook the pumpkin puree over medium low heat for 10-15 minutes to remove more of the moisture, stirring continuously.
- With an electric mixer, add softened butter, brown sugar and white sugar. Cream the butter and sugar together until light and fluffy; about 3 minutes. Add the drained pumpkin puree from the paper towel and vanilla extract, then mix until fully combined.
- In a second medium bowl, add flour, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix until combined.
- Pour the dry ingredients in with the pumpkin mixture. Mix everything on low with an electric mixer just until the flour is absorbed.
- Fold the chocolate chips into the dough with a silicone spatula. Place the dough in the prepared pan. Smooth the dough evenly in the pan so the bars bake evenly.
- (optional) Sprinkle the top with about 2 tablespoons of semi sweet chocolate chips for more of a bakery style look.
- Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center. The top should no longer look moist/watery, and will have a little shine to it.
- Let cool for 1-2 hours before slicing so the bars cut smoothly without pulling or crumbling. Then serve and enjoy!
Pumpkin Chocolate Chip Bar Variations
Swap Chocolate Chips – Semi sweet chocolate chips have the perfect amount of sweetness to compliment the pumpkin, but if you want to switch it up dark chocolate chips are especially delicious. White chocolate chips can also be great, or a mix of chip flavors. I don’t recommend using milk chocolate chips in this recipe, it tends to overpower the pumpkin a little too much.
Add Nuts – Chopped pecans or walnuts are both delicious added to this recipe both with flavor and a great texture.. I like to sprinkle a few extra on top.
Sprinkle Some Flakey Sea Salt – A sprinkle of flakey sea salt can bring out the flavor of both pumpkin and chocolate. Use a light hand for best results.
Pumpkin Chocolate Chip Bar FAQ
If you are baking in a smaller square 8×8 or 9×9 pan, reduce the recipe by half. Start checking the bars after 20 minutes for doneness. They should be firm around the edge and just set in the middle.
Yes you can but you’ll need to drain the pumpkin really well. Fresh pumpkin often has a little more moisture then canned. You can also cook it for 10-15 minutes over medium low heat in a pan to remove the moisture.
Use an electric mixer to cream the butter and sugars until light and fluffy. With no baking soda or powder, this step adds air for a lighter bar. If mixing by hand, fully soften the butter and cream it well with a spatula.
Save some of the chocolate chips to sprinkle across the top of the bars. You can also toss the chocolate chips lightly in a spoonful of flour before adding them. This reduces any moisture and can help keep the chocolate chips from sinking.
As these bars don’t use baking soda or baking powder, the issue is almost always too much moisture in the pumpkin. Making sure to drain and dry the pumpkin well makes the difference between a chewy bar and a cakey bar.
How Long Will Pumpkin Chocolate Chip Bars Last?
Expect these pumpkin chocolate chip bars to last four to five days if stored in an airtight container on the counter. If you are somewhere it is especially warm, it can be helpful to store these pumpkin chocolate chip bars in the fridge to extend their freshness. The bars will taste their best if enjoyed within the first three days.
You can easily freeze these pumpkin chocolate chip bars in a freezer safe zip top bag or freezer safe container. I recommend storing with parchment paper between layers if freezing in more then one layer. Enjoy frozen pumpkin bars within 2-3 months for the best taste. Defrost on the counter or in the refrigerator to enjoy.
Pumpkin Chocolate Chip Bars (Soft & Fudgy!)
Family-friendly pumpkin chocolate chip bars that slice like blondies and taste like cookies. Cozy spice, melty chips, and a soft bite without the crumble. An easy one-pan fall dessert for weekend baking, potlucks, or game day.
Prevent your screen from going dark
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Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper. Crumple the parchment paper or clip the corners to help keep it in place in the pan for filling the pan.
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Line a dinner plate with 6-8 layers of paper towels and spread pumpkin puree to remove excess moisture from the pumpkin. Place to the side.
15 ounces pumpkin puree
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With an electric mixer, add softened butter, brown sugar and white sugar. Cream the butter and sugar together until light and fluffy; about 3 minutes. Add the drained pumpkin puree from the paper towel and vanilla extract, then mix until fully combined.
15 ounces pumpkin puree, 1 cup unsalted butter, 1 ½ cups brown sugar, ½ cup white sugar, 2 teaspoons vanilla extract
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In a second medium bowl, add flour, pumpkin pie spice, cinnamon, nutmeg, and salt. Mix until combined.
2 ½ cups flour, 1 tablespoon pumpkin pie spice, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt
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Pour the dry ingredients in with the pumpkin mixture. Mix everything on low with an electric mixer just until the flour is absorbed.
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Fold the chocolate chips into the dough with a silicone spatula. Place the dough in the prepared pan. Smooth the dough evenly in the pan so the bars bake evenly.
1 cup semi sweet chocolate chips
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(optional) Sprinkle the top with about 2 tablespoons of semi sweet chocolate chips for more of a bakery style look.
2 tablespoons semi sweet chocolate chips
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Bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center. The top should no longer look moist/watery, and will have a little shine to it.
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Let cool for 1-2 hours before slicing so the bars cut smoothly without pulling or crumbling. Then serve and enjoy!
I’ve used a ceramic pan, which is pretty similar to glass in that it takes a few minutes to fully come to warm up. A metal pan makes crispier edges on the bars, but may bake a little quicker. Start checking the bars after 25 minutes if baking in a metal pan.
Calories: 243kcal | Carbohydrates: 34g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 124mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2999IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
